Tomato Basil and Cheese Baked Pasta

Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook to al dente, about 9 to 10 minutes.

Preheat a deep skillet or medium sauce pot over medium heat.

Peel and chop the garlic.

Add the olive oil to the pan by pouring a slow stream twice around the pan. Add the garlic to the oil.

Slice and chop half the onion and add to the garlic and oil. Cook, stirring, about 5 minutes until the onions are soft.

Add the crushed tomatoes to the onions and stir. When the tomatoes bubble, reduce heat to low. Stir in torn basil to wilt and season with salt and pepper to taste.

Preheat the broiler to high and place a rack in the center of the oven.

Drain the pasta shells and add them to a flameproof casserole dish.

Add the pesto, ricotta, and a handful of grated Parmigiano to the hot pasta and stir to coat.

Pour the hot tomato and basil sauce over the pasta as desired.

Shred the mozzarella and scatter it over the pasta, then sprinkle additional Parmigiano on top.

Place the casserole under the broiler about 10 to 12 inches from the heat and broil until the cheese is melted and bubbling, about 3 to 5 minutes.